Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization

Rayner, Marilyn; Dejmek, Petr

Taylor & Francis Ltd

12/2025

331

Mole

Inglês

9781138894334

Pré-lançamento - envio 15 a 20 dias após a sua edição

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Emulsion Fundamentals. Scales and forces. Emulsion formation and stability (droplet formation, recoalescence, creaming, flocculation). Molecule stabilized emulsions. Particle stabilized emulsions. High Energy Processes. Droplet breakup in high pressure homogenizer. High pressure homogenizer design. High pressure homogenisation with micro structured systems. Rotor/stator devices. Ultrasound emulsification. Low Energy Processes. Microchannel devices. Sieve devices. Shirasu Porous Glass Membrane Emulsification.
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Stabilize Pickering Emulsions;SPG;High pressure homogenization;Droplet Breakup;Membrane emulsification;Energy Density;Rotor stator type;Droplet Size;Formulation of emulsions;SPG Membrane;Pickering emulsions;Viscosity Ratio;Dispersed Phase Fraction;Droplet Disruption;Ostwald Ripening;Homogenization Pressure;Dispersed Phase;High Pressure Homogenizers;Emulsion Droplets;Interfacial Tension;SPG Membrane Emulsification;Continuous Phase;Gap Height;Colloid Mills;MC Array;Dispersed Phase Viscosity;Oil Water Interface;Emulsion Drops